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Aegean Casserole


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Beef Casseroles

Ingredients:

  • **White Sauce**
  • 4 c Milk
  • 1/4 c Butter or margarine
  • 2/3 c All-purpose flour
  • 1/2 Bay leaf
  • 1 ts Salt
  • 1/3 c Freshly grated Parmesan cheese
REST:
  • 6 c Eggplant; finely diced
  • 2 ts Salt; divided
  • 1 tb Olive oil; (plus one 1 tsp more)
  • 1 c Onions; finely chopped
  • 2 ts Minced garlic
  • 1/2 ts Cinnamon
  • 1 pn Ground red pepper
  • 1 lb Lean ground beef
  • 1/2 ts Dried mint flakes
  • 1/2 ts Freshly ground pepper
  • 1/4 c Tomato paste
  • 1 cn (28-oz) tomatoes
  • 1/3 c Fresh flat-leaf parsley; chopped
  • 1 pk (16-oz) ziti pasta; cook according to pk

Directions:

1. Make White Sauce: Bring milk to boil in medium saucepan over high heat. Melt butter in large, heavy saucepan over medium heat Add flour and cook, whisking, 1 minute. Gradually whisk in milk, bay leaf and salt; bring to boil, whisking. Reduce heat and simmer, stirring, 10 minutes. Remove from heat. Discard bay leaf and stir in Parmesan.
 
2. Toss eggplant with 1 teaspoon salt; drain in colander 30 minutes. Pat dry. Heat 1 tablespoon oil in large skillet over medium-high heat. Add eggplant and cook, stirring, until tender, 10 to 15 minutes.
 
3. Heat oven to 375 degrees. Add remaining 1 teaspoon oil to skillet. Add onions and cook until tender, 5 minutes. Stir in garlic, cinnamon and red pepper; cook 15 seconds. Add meat, mint, remaining 1 teaspoon and teaspoon salt and the pepper; cook, stirring, until meat is no longer pink. Add tomato paste and tomatoes, breaking up tomatoes with spoon. Add eggplant and bring to simmer; simmer 10 minutes. Remove from heat and stir in parsley.
 
4. Transfer cooked ziti to large bowl and stir in 1 cup White Sauce. Spread half the ziti in bottom of deep 5-quart casserole. Spoon on filling, then remaining ziti and White Sauce. Bake uncovered 25 to 35 minutes, until bubbly and browned.
 
Per serving: 339 Calories; 22g Fat (58% calories from fat); 16g Protein; 20g Carbohydrate; 74mg Cholesterol; 1039mg Sodium
 
NOTES : We combined the flavors of our favorite Greek specialties-moussaka and pastitsio--to create a new classic.
 
Recipe by: LHJ
 
Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Feb 4, 1998